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Easy Pumpkin Spice Baked Oatmeal Cups (Best Recipe)

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These pumpkin spice baked oatmeal cups are the perfect fall breakfast—soft, tender, and packed with warm spices. Made with simple ingredients in under 35 minutes, they’re great for meal prep, brunches, and freezing.

Ingredients

Scale
  • 2 cups (180g) rolled oats
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240ml) milk (any kind)
  • 2 large eggs, room temperature
  • 1/3 cup (80ml) pure maple syrup
  • 1/4 cup (60g) unsweetened applesauce
  • 2 tablespoons melted coconut oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • Optional mix-ins: 1/2 cup chopped pecans or walnuts, 1/3 cup raisins or dried cranberries, 1/4 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the wet ingredients: 1 cup pumpkin puree, 1 cup milk, 2 large eggs, 1/3 cup maple syrup, 1/4 cup applesauce, 2 tablespoons melted coconut oil, and 1 teaspoon vanilla extract until smooth.
  3. In a medium mixing bowl, combine the dry ingredients: 2 cups rolled oats, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir with a fork to distribute the spices.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together until just combined. If adding mix-ins, fold them in now.
  5. Let the batter rest for 5 minutes to allow the oats to absorb moisture.
  6. Portion the batter into the prepared muffin cups using an ice cream scoop or 1/4-cup measure, filling each cup about 3/4 full.
  7. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking.
  8. Cool in the pan for 5 minutes, then transfer the cups to a wire rack to cool completely.

Notes

Don’t skip the 5-minute rest time—it helps the oats absorb moisture for better texture. Use room temperature eggs to prevent coconut oil from solidifying. Toast nuts before adding for extra flavor. Start checking for doneness at 16 minutes to avoid overbaking. Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin spice, baked oatmeal cups, fall breakfast, healthy breakfast, meal prep, pumpkin oatmeal cups, easy breakfast recipe

Find it online: https://sparklespoon.com/easy-pumpkin-spice-baked-oatmeal-cups-best-recipe/